- 1 pastured goat leg
- 1 pound of frozen peach slices
- 2 apples
- 2 tablespoon chopped fresh rosemary
- 1/4 cup chopped fresh lemon balm
- 2 lemons
- Pink peppercorn, freshly ground
- Coarse sea salt
- 2 cups white wine
- The morning before roasting, defrost the goat leg. Defrost the peaches too.
- At night put the leg on a cookie sheet (will probably not fit in a standard pan) laying it on a couple of long pieces of aluminum foil, so it can be easily wrapped.
- Zest the lemon and spread the zest on the leg.
- Sprinkle meat with salt and pepper, then lay peaches on top and around the leg.
- Core and coarsely chop apples and herbs then lay on the meat also.
- Wrap tightly with the foil, and place back in the refrigerator overnight.
- On the next day, take out meat from the refrigerator about 3 hours before roasting, to bring to room temperature.
- Unwrap the leg, and lay back on the cookie sheet (or roasting pan if you have one large enough).
- Lay marinade around it.
- Pour one cup of wine on the cookie sheet.
- Cover the leg very loosely with the foil, to create a sort of tent.
- Pre-heat oven to 450F degrees.
- Place the leg in the oven and cook for 10 minutes for 450F thenreduce temperature immediately to 200 degrees.
- Roast the leg for about 5-6 hours, checking that when the fluid is completely absorbed you refill it with the second cup of wine (make sure there is liquid in the pan the whole time the leg is cooking!)
- When the meat reaches internal temperature of 135 degrees turn on the broiler on high and REMOVE foil.
- The meat should brown nicely on the top.
- When the meat reaches 150 degrees internal temperature remove from the oven.
- Remove the leg from the oven and cover with foil and a towel to keep warm.
- Let rest for about 15 minutes, then slice against the grain at an angle.
- You can use the pan drippings, if not burnt, to reduce with ½ cup white wine for a quick sauce.